1 - Magnetic WristBuddy:

The magnetic WristBuddy keeps everything within easy reach whether you’re under the hood, squeezing into a bathroom cabinet, up a ladder or just nailing a few 4×2’s together! Designed to hold lots of screws, nails, nuts and washers, the magnets are amply strong enough to also hold drill bits, hex keys, bolts, screwdrivers and even spanners.
Made from extremely durable 1680D Oxford cloth, your WristBuddy will be with you for years to come.

2 - Magnetic, Extendable, Flexible Flashlight

The perfect tool for finding that lost screw that rolled under your workbench or the pins that dropped onto the carpet! This bright, COB LED flashlight extends to a full 60cm (2ft), has a flexible neck and a strong magnet in the lens surround. It's also a wonderful aid for anyone with bad knees.

3 - Three Function COB LED Headlamp

How often have you wished for better lighting while doing a job? All you needed was a third hand with a flashlight, right? This tough, fully adjustable headlamp uses the latest Chip On Board LED technology for maximum performance. Set it for bright, normal or strobe function with a click of the switch.
Weighing just 65 grams (2.25 oz), including the three AAA batteries, our headlamp can be worn hour after hour. And because it's both shock and water resistant, it's great for camping and fishing as well as in the home and workshop.

Ricotta and Peach Pancakes

Ricotta and Peach Pancakes

A delicious if high calorie breakfast or desert! Easy to make and guaranteed to be a crowd pleaser.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

2 cups smooth ricotta

1 cup milk

3 free range eggs

2 tbs caster sugar

1 tsp vanilla extract

11/2 cups self-raising flour

20g butter, melted

2 yellow peaches, destoned, quartered

1/2 cup maple syrup

Instructions

1. Whisk half the ricotta, milk, eggs, sugar and vanilla extract in a bowl until combined. Place flour in a large bowl and make a well in the centre. Gradually add ricotta mixture, whisking until combined.

2. Heat a large non-stick frying pan over medium heat. Brush pan with a little butter to grease. Add 1/4 cup batter for each pancake to pan, two at a time, spreading to 11cm wide. Cook for 2 minutes or until small bubbles appear on the surface. Flip and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean, regrease with butter and repeat with remaining batter to make 16 pancakes.

3. Cut peach quarters into 4 wedges. Add syrup to pan and bring to a simmer over medium heat. Add peaches and cook for 5 minutes or until softened. Stack 4 pancakes on each plate, layering with remaining ricotta and peaches.

Tip:

When making pancakes, wiping the pan clean with paper towel before regreasing stops the butter burning and discolouring the pancakes.

Notes

If anyone in your family has an oral sensory challenge, the ricotta could be problematical. Try creamed cottage cheese instead.